Asparagus is the first crop to break through the soil each spring, and its u-pick season is notoriously brief. A field may be open for only three to four weeks. If you see asparagus on a farm’s calendar, go. Do not wait for the weekend.
When to go
Asparagus season runs from March through May depending on your latitude. Southern states start in March, the Midwest in April, and northern areas (Michigan, Washington) in late April through May.
The spears emerge when soil temperatures reach 50°F. A warm spell can trigger a flush of growth overnight. Farms typically open for picking 2-3 times per week during peak season, closing on other days to let spears regrow.
Call ahead. Asparagus is weather-dependent and fields close quickly once a picking is done.
What to bring
- Sharp knife or garden snips. Asparagus is cut, not pulled. Some farms provide tools, but bringing your own is safer.
- Long pants and closed-toe shoes. Asparagus fields are often in low-lying, damp ground.
- A flat basket or bag. Spears are delicate and will bend if stuffed into a deep bag.
- Water and snacks. Spring weather can be warm or cold. Dress in layers.
Which varieties to look for
Most u-pick asparagus is Jersey Knight or Jersey Giant, green hybrids bred for spear thickness and disease resistance. Some farms offer Purple Passion, a sweet purple variety that turns green when cooked. White asparagus (grown under mounds to block sunlight) is rare at u-pick farms but worth seeking out if you find it.
How to pick
Cut the spear at or just below soil level with a sharp knife. Do not snap it, do not pull it. Snapping wastes the lower portion and pulling can damage the crown.
Select spears that are 6-10 inches tall with tight, compact tips. Avoid spears with open or feathery tips, they have passed their prime and will be woody.
After the pick
Asparagus is best eaten the day you pick it. If you must store it, trim the cut ends and stand the spears upright in a glass with an inch of water, loosely covered with a plastic bag, in the refrigerator. They will keep for 3-4 days.
To freeze: blanch cut spears for 2-3 minutes in boiling water, plunge into ice water, drain, and freeze in a single layer before bagging. Frozen asparagus is good for soups and stir-fries for up to 8 months.
Find a farm
Asparagus u-pick farms are concentrated in Michigan, Washington, California, and New Jersey. Browse farms by state to find an asparagus operation near you.